The team plays with everything from rhubarb and rose to langoustines.
You probably can’t even talk to your farmer about the ingredients in Forage, Harvest, Feast. They might even devote a not-insubstantial amount of time to weeding them out of their crop beds.
The Riverbend in the Catskills offers expert craft food workshops and space to recharge from the endless bustle of the city.
Falling Fruit is a citizen mapmaking project that has created an interactive, comprehensive map of hundreds (maybe thousands?) of edible trees across the city.
Many of the cemetery’s apple trees are unidentified and some might be varieties thought to be lost to the Prohibition apple tree massacre.
This week, goats arrive in Prospect Park, we continue the hunt for our next digital strategy editor, MOFAD talks Caribbean food in Central Brooklyn and more.
Something for every day this week including eating Puerto Rican food at Smorgasburg, foraging in Central Park, a bread baking class for beginners and more.
Sweetfern is indigenous to our area, and until now, there were almost no references to it being used in a culinary context.
The Ditmas Park restaurant is teaming up with forager Leda Meredith for a wild-inspired spring menu following a forage tour in Prospect Park.
Three of the easiest, most interesting foraged eats are ripe for the picking.
It’s the easiest way to preserve big flavors for a thin season.
In our latest issue, we share the story behind Marie Viljoen’s new book, 66 Square Feet: A Delicious Life. More than just a recipe book, 66 Square Feet brings the reader into the life of forager, gardener, chef and blogger Viljoen who has gained recognition for producing elegant meals in a small urban setting.